To welcome the Year of the Fire Horse, which begins on February 17, we’re diving chopsticks-first into the delicious traditions of Chinese New Year with Judi Rose, author of To Life!
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Thomas David DuBois is a Beijing-based historian who studies China’s immeasurably diverse food traditions. He is the author of a forthcoming book on the history of food in China . His Consuming Passion is doubanjiang which Wikipedia describes as “a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour”.
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